Hot pastrami…..
A month or so ago, I created a recipe for pastrami. It was delicious. I decided to make pastrami again, so we would have some delicious sandwiches to take with us on our daytrip to the Museum of Natural History. I also made vegan swiss cheese. The recipe is from the cookbook, The Ultimate Uncheese Book. It made for a very tasty sandwich.
Fresh made vegan pastrami
Vegan Pastrami
2T coarse black pepper
1 1/2T coriander
1/2t red pepper flakes
1t garlic powder
1T paprika
1t salt
1 3/4c +2T vital wheat gluten
1/4c nutritional yeast
1T olive oil
2T ketchup
1/3c red wine
2t liquid smoke
1 1/4c vegetable broth
In a mixing bowl, combine all of the dry ingredients, except the 2 tablespoons of vital wheat gluten. Add the wet ingredients. Knead until all of the ingredients are incorporated. Knead the additional 2tablespoons of vital wheat gluten intp the mixture. Form into a large sausage. Wrap tightly in foil. Steam for 45 minutes. Bake for another 30 minutes at 350F in a lightly greased loaf pan uncovered. Slice and eat.
© Two Vegan Boys 2012
A lovely sandwich, with some homemade refrigerator pickles. Mmmm…..
I am off to play in the pool with my guys. Hope you have a great weekend.
peas and love….
Krys and the boys
Two Vegan Boys Weblog 
That looks so good! I have to get brave and try this! Is the coriander a seed or is it ground? Thank you!
Ground coriander. 🙂
This looks really interesting. The sandwich looks yummy!
Wish you a great weekend too. 🙂
can’t wait to make this! i had vegan pastrami once in montreal and it was so spicy and delicious!
Yay! Let me know what you think. Hope you like it. 🙂
wow — that looks incredible! a culinary accomplishment! 🙂
Thanks 🙂 My husband really loves it. He says it reminds him of the hot pastrami and rye he ate while growing up in the East Coast.
thanks 🙂
I am making this RIGHT NOW! The last recipe I got from you for setan was so good that you are now my official point of reference for all things gluten. 🙂
Yay! That is awesome. Let me know what you think. 🙂
I am steaming mine right now I’ll let you know how it turns out. All I know is that it smelled so good when I was kneading it! How did you steam yours? I’m using a pot and a metal steamer basket. I hope there is enough water to last 45 minutes though.
It turned out so good! So “meaty”. I think I’m going to go slightly less on the pepper next time. I think mine was too strong because I ground it fresh.
Have to try this. Before I went Vegan my favorite lunch was a hot pastrami on rye (a bissel mustard), Potato Knish and a Dr. Brown’s Cream Soda (no other cream soda will do).
I’ve been on a quest to discover the best recipe for a meatless “Reuben” sandwich, and this recipe has come the closest to replicating “Reuben meat.” I know, “Reuben” sandwiches are made with Corned beef, not Pastrami, but this is a meatless version, and I will be satisfied with a spiced gluten loaf that replicates either of these close cousins in the culinary world.
This recipe was much better than a similar recipe for vegan “corned beef” that I tried (http://www.everydaydish.tv/recipe/vegan-seitan-corned-beef), which turned out crumbly, bland and not salty enough. After following this recipe, however, I was rewarded with a nice firm loaf with a dark crusty exterior and a beautiful red interior. I suspect that the red wine in this recipe is crucial! The flavor was very good, but just a little too peppery, so I would suggest cutting back on the the black pepper (closer to one tbsp would probably be about right). For my next attempt at making mouth-watering faux sandwich meat, I’m going to use this recipe as a base and add some of the spices from the “corned beef” recipe (such as ground fennel and caraway seeds). I may also include some Bulghur wheat like another recipe for “Seitan Pastrami” suggests (http://www.ellenskitchen.com/recipebox/glutpast.html).
Thanks for a great recipe, Krys!!
Tim-Thank you so much for the kind words.
Krys
P.S. I have moved the blog to: http://www.twoveganboys.blogspot.com
Krys…doyou unwrap the roast before baking it? I am hoping that’s the case. It’s going into the steamer in about 3 minutes…then 45 min there, then I am hoping it unwrapped for the baking…otherwise, I’ll be disappointed.
This recipe looks great, and I can’t wait to try it!
One question: is the red wine absolutely necessary? If it’s only there for pigment, could you suggest an alternate red color source?
I (and I imagine others) await your answer.
Thanks in advance!
— Bruce
Bruce-You could sub broth for the red wine.